High Protein Taco Pasta – Better Than Takeout
High Protein Taco Pasta – Better Than Takeout. After making this many times, I discovered the trick to perfectly crispy taco shells filled with creamy, protein-packed pasta. The golden, melty cheese and crispy taco shells will make your family beg for this. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Easy Crockpot Cheesy Chicken Broccoli Rice and Cheesy Tortilla Garlic Bread Ready In Your Air Fryer.
Why This High Protein Taco Pasta – Better Than Takeout Is Pure Comfort
- Crispy taco shells filled with creamy pasta
- Easy, better than takeout
- High protein, low carb
- Customizable with your favorite toppings
What You'll Need for High Protein Taco Pasta – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- ground turkey
- taco shells
- pasta
- taco seasoning
- shredded cheese
- taco seasoning
- cumin
- chili powder
- garlic powder
- onion powder
- Optional: sour cream
- Optional: salsa
- Optional: guacamole
- Optional: shredded lettuce
- Optional: diced tomatoes
📝 Ingredient Notes
- ground turkey: You can substitute ground beef or chicken.
- taco shells: Use low carb taco shells for a lower carb option.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks ground turkey in minutes → See on Amazon
- Food Processor — Makes shredding cheese a breeze → See on Amazon
How to Make High Protein Taco Pasta – Better Than Takeout
- Cook Ground Turkey: Brown ground turkey in a large skillet over medium heat until cooked through. Drain excess fat.
- Add Seasonings: Stir in taco seasoning, cumin, chili powder, garlic powder, and onion powder. Cook for 2 minutes.
- Cook Pasta: Cook pasta according to package instructions until al dente. Drain and set aside.
- Assemble Taco Pasta: Fill each taco shell with a spoonful of cooked pasta, then top with a generous scoop of the turkey mixture. Sprinkle with shredded cheese.
- Bake: Place filled taco shells on a baking sheet and bake at 375°F (190°C) for 10-12 minutes, or until cheese is melted and bubbly.
Cook's Tips for Perfect High Protein Taco Pasta – Better Than Takeout
- Common mistake and fix: Don't overfill the taco shells with pasta. This can make them soggy.
- Pro tip: For a lower carb option, use low carb taco shells and add a handful of spinach to the turkey mixture.
- Pro tip: To prevent the taco shells from getting soggy, don't add the pasta until just before serving.
Storing & Reheating High Protein Taco Pasta – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: This recipe can be made ahead and frozen for up to 3 months.
Freezing High Protein Taco Pasta – Better Than Takeout
Freeze uncooked taco shells for up to 3 months. Thaw before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: To make this recipe gluten-free, use gluten-free taco shells and pasta.
- Best substitution: Substitute ground turkey with ground chicken or beef.
- Make-ahead: Assemble the taco shells, but don't add the cheese. Freeze for up to 3 months. When ready to cook, add cheese and bake as directed.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your taco shells are getting soggy, try baking them at a higher temperature or for a shorter time.
Want to level up this recipe?
Taco Stand Mixer — Makes mixing the turkey and pasta a breeze → Check price on Amazon
High Protein Taco Pasta – Better Than Takeout
Ingredients
Main Ingredients
- ground turkey
- taco shells
- pasta
- taco seasoning
- shredded cheese
Seasonings
- taco seasoning
- cumin
- chili powder
- garlic powder
- onion powder
Optional Toppings
- sour cream
- salsa
- guacamole
- shredded lettuce
- diced tomatoes
Instructions
- Cook Ground Turkey: Brown ground turkey in a large skillet over medium heat until cooked through. Drain excess fat.
- Add Seasonings: Stir in taco seasoning, cumin, chili powder, garlic powder, and onion powder. Cook for 2 minutes.
- Cook Pasta: Cook pasta according to package instructions until al dente. Drain and set aside.
- Assemble Taco Pasta: Fill each taco shell with a spoonful of cooked pasta, then top with a generous scoop of the turkey mixture. Sprinkle with shredded cheese.
- Bake: Place filled taco shells on a baking sheet and bake at 375°F (190°C) for 10-12 minutes, or until cheese is melted and bubbly.
Notes
- Chef tip: To make this recipe gluten-free, use gluten-free taco shells and pasta.
- Best substitution: Substitute ground turkey with ground chicken or beef.
- Make-ahead: Assemble the taco shells, but don't add the cheese. Freeze for up to 3 months. When ready to cook, add cheese and bake as directed.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your taco shells are getting soggy, try baking them at a higher temperature or for a shorter time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked taco shells for up to 3 months. Thaw before cooking.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: This recipe can be made ahead and frozen for up to 3 months.
Nutrition Per Serving
- Calories: 450
- Protein: 36g
- Fat: 18g
- Carbs: 40g
- Fiber: 5g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
High Protein Taco Pasta – Better Than Takeout FAQs
Yes, assemble the taco shells and freeze for up to 3 months. When ready to cook, bake as directed.
This can happen if the taco shells are overfilled with pasta or if they are not baked long enough. Try baking at a higher temperature or for a shorter time.
Yes, this recipe works well with low carb taco shells. Just be sure not to overfill them with pasta.
Reheat in the oven at 350°F (175°C) for 10-15 minutes. This will help keep the taco shells crispy.
Yes, use gluten-free taco shells and pasta to make this recipe gluten-free.
A Warm Final Note
I can’t wait for you to try High Protein Taco Pasta – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
